Study Guide

Objective

The student understands the significance of the sensory evaluation in the food field (e.g., as a part of the product development and the quality control). The student knows the function of senses in the sensory evaluation and s/he is able to use various evaluation methods in testing of food sensory properties (structure, odor, flavor and appearance). The student can act as a participant in a sensory evaluation and also, s/he can prepare the evaluations and interpret the results obtained from the evaluation. The student can use statistical methods as a tool for analyzing the results obtained from sensory evaluation.

Content

1. The role of sensory evaluation in the food field. The common test methods for the sensory evaluation in the food field.
2. Participation in the sensory evaluation and preparation of the sensory evaluation.
3. Analyzing and reporting the results of the sensory evaluation.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

1. The student can describe why and how the sensory evaluation is used in the food industry. The student can name common sensory evaluation methods.
2. The student can explain the principles of the sensory evaluation. S/he is able to prepare evaluations and participate in the evaluations by following the given instructions.
3. The student can interpret and report the results obtained from the evaluation by following the given instructions.

Assessment criteria, good (3)

1. The student is able to express in his or her own words the common sensory evaluation methods and he or she can also explain why and where these methods are used.
2. The student can arrange the most typical sensory evaluation sessions by herself or himself and also, is able to participate in evaluations.
3. The student can report and analyze the results obtained from the evaluations and also evaluate the sensibility of the results.

Assessment criteria, excellent (5)

1. The student is able to select the suitable evaluation method for the different purposes.
2. The student can carefully and independently plan and organize the most typical sensory evaluation sessions and is also able to participate in the evaluations.
3. The student can critically evaluate the results obtained and make conclusions and interpretations from the results. He or she is also able to suggest suitable solutions on the basis of the results.

Assessment criteria, approved/failed

1. The student can describe why and how the sensory evaluation is used in the food industry. The student can name common sensory evaluation methods.
2. The student can explain the principles of the sensory evaluation. S/he is able to prepare evaluations and participate in the evaluations by following the given instructions.
3. The student can interpret and report the results obtained from the evaluation by following the given instructions.